It has been sooo freezing across the Midwest and East Coast recently. I was suddenly in the mood for something cozy and comforting in a way I haven’t been since pre-holidays so I grabbed a petite acorn squash from the grocery store last week.
Acorn squash is a favorite of mine since childhood; my mom would roast it and serve with brown sugar on top, which melted and flowed like a caramel river off the sides of a heaping helping of mashed squash.
This time, I scooped the flesh out of the roasted squash halves and mixed in some honey, clove, cinnamon and egg to make a souffle-casserole mash-up.
Bake it for 30 minutes and top with sugar toasted almonds and dried cranberries.
Yum, perfect as a side dish.
Or a very large bowl as a main dish if you are me :-).
Winter Squash with Sugar Toasted Almonds
- one medium-small acorn squash
- 1/4 tsp ground clove plus extra for dusting
- 1/4 tsp cinnamon plus extra for dusting
- 2-3 tbl honey (depending on how sweet you like it)
- 1 egg
- 1 heaping tablespoon plain Greek yogurt (or sour cream)
- dash salt
- 1/2 cup slivered almonds
- 2 heaping tbl white sugar
- handle of dried unsweetened cranberries
Preheat oven to 375°. Cut acorn squash in half, scoop out the seeds and lightly dust with cloves and cinnamon. Place cut side up in a large baking dish with a little water in the bottom, cover with a lid or tinfoil. Bake for 45 to 60 minutes until squash is fork tender. Remove from oven and let cool slightly until you can handle the halves. Reduce oven temperature to 350°.
Scoop out the roasted flesh into a medium bowl. Mash and mix well with a fork. Mix in the 1/4 tsp cloves and cinnamon, 2 to 3 tbl honey, and Greek yogurt (this makes it a wee-bit more creamy). If needed, temper the egg with some squash before fully mixing in. Mix well and then scoop into a 1 quart baking dish. Cover and bake for 25 to 30 minutes. The casserole will crack a bit on top and not be jiggly in the center when finished.
For the almonds: Place the almonds and white sugar in a small pan over medium heat. The sugar will begin to melt and coat the almonds. Stir frequently and watch out, it can scorch easily. Once sugar is melted and the almonds coated, spread out onto a sheet of parchment paper to cool.
Sprinkle the almonds and cranberries over top of the casserole and serve.